Chop the shallot (or small red onion) into small pieces
Heat the 1 tbsp of olive oil in a large sauté pan - add the chopped shallots and cook until they are just beginning to soften
Take out the curry paste - I'm using a green curry paste in this dish because I love the flavor, but any kind of curry paste you like will work - The Mae Ploy brand is found at Asian markets and many large grocery stores
Add the curry paste to the shallots - one tsp at a time, I use 2 tsp in this recipe and the curry has a good kick - if you are concerned about the spice level, start with 1 tsp, you can always add more later. Stir until really fragrant, about 3 minutes
Grab the coconut milk - I love the Aroy-D Brand from my local Asian market - it's inexpensive, creamy and gluten free. Thai Kitchen is also a great brand, found in most large grocery stores in the ethnic food aisle. Grab a few cans, it's nice to have them on hand
Zest the lime
Add the can of coconut milk, the 1/2 cup chicken broth and the juice of the lime to the shallot/curry paste mixture and simmer until it reduces by about half - 8-10 minutes
Add the shrimp to the coconut milk and cook until the shrimp is just cooked through (it will be nice and pink, but not rubbery) - 5-7 minutes. Taste and adjust the seasonings
Place 1/2 cup of warm, cooked rice in a bowl, top with a pile of greens and several shrimp. Ladle the curry on top. Add a pinch of lime zest and serve to your happy family and friends